Sutlac (Turkish Rice Pudding)
Creamy, cardamom-scented rice pudding topped with pistachios—a beloved Turkish comfort dessert that's silky, not stodgy. This elegant yet simple pudding comes together in one pot and chills to serve cold.
- Total time
- 45 min
- Servings
- 6
- Calories
- 285
- Protein
- 7g
Ingredients
- ¾ cup short-grain white rice (such as arborio)
- 4 cups whole milk
- ½ cup granulated sugar
- 2 tablespoons unsalted butter
- ¼ teaspoon fine sea salt
- ½ teaspoon ground cardamom
- 2 tablespoons cornstarch
- 3 tablespoons ice-cold water
- ½ teaspoon rose water (optional but traditional)
- ¼ cup roasted unsalted pistachios, coarsely chopped
- 6 whole whole cloves (for garnish)
Instructions
- 1
Pour 4 cups of whole milk into a large heavy-bottomed pot and set it over medium heat. Stir occasionally and let the milk heat until it just begins to steam and small bubbles form around the edges, about 8-10 minutes. Do not let it boil—if you smell a cooked milk aroma, you've gone too far.
- 2
While the milk warms, place 0.75 cup of short-grain white rice in a fine-mesh strainer and rinse under cold water for 30 seconds, swirling gently with your fingers until the water runs nearly clear. This removes excess starch so the pudding stays silky, not gluey.
- 3
Once the milk is steaming, carefully stir in the rinsed rice, 0.5 cup of granulated sugar, 2 tablespoons of unsalted butter, and 0.25 teaspoon of fine sea salt. Reduce the heat to medium-low and stir well to combine.
- 4
Continue cooking, stirring frequently (every 2-3 minutes), for about 30-35 minutes. The mixture should bubble gently and steadily—if it bubbles too aggressively, lower the heat. You'll notice the rice softening, the milk thickening, and a pale, creamy sauce developing. The pudding is ready when the rice is completely tender and the mixture has thickened enough that when you draw a wooden spoon through it, it leaves a brief trail.
- 5
In a small bowl, whisk together 2 tablespoons of cornstarch and 3 tablespoons of ice-cold water until completely smooth and lump-free. Slowly pour this slurry into the rice mixture while stirring constantly. This final thickening step gives the pudding its signature silky, lightly gelatinous texture.
- 6
Stir in 0.5 teaspoon of ground cardamom and the optional 0.5 teaspoon of rose water (if using). Stir for another minute until fully combined and the pudding no longer smells raw. The mixture should coat the back of a spoon.
- 7
Pour the hot pudding into 6 individual serving bowls or ramekins, dividing evenly. Smooth the top with the back of a spoon or an offset spatula. Sprinkle each with some of the 0.25 cup of coarsely chopped roasted pistachios and press a whole clove gently into the center of each bowl for a traditional touch.
- 8
Let the bowls cool to room temperature on the counter for about 15 minutes, then cover them loosely with plastic wrap and refrigerate for at least 2 hours until fully chilled. The pudding will firm up slightly as it cools. Serve cold, straight from the refrigerator.
Tools you’ll need
- large heavy-bottomed pot
- fine-mesh strainer
- wooden spoon or wooden spatula
- small bowl
- whisk
- instant-read thermometer (optional, for milk temperature)
- 6 individual serving bowls or ramekins
- offset spatula (optional)
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